Characteristics:

3）The viscosity of heat-resistant xanthan gum has almost no change in a relatively wide temperature range (- 98~90 ℃). The viscosity of the solution did not change significantly even if it was kept at 130 ℃ for 30 min and then cooled. After several freeze-thaw cycles, the viscosity of the glue did not change. In the presence of salt, the solution has good thermal stability. If a small amount of electrolyte, such as 0.5% NaCl, is added at high temperature, the viscosity of the glue solution can be stabilized.

6）Compatible xanthan gum can be mixed with most commonly used food thickener solutions, especially with alginate, starch, carrageenan and carrageenan. The viscosity of the solution increases in the form of superposition. It shows good compatibility in aqueous solutions with various salts. However, high valence metal ions and high pH will make them unstable. Adding complexing agent can prevent the occurrence of incompatibility.

9）Water retaining xanthan gum has good water retaining and fresh-keeping effects on food.